When made from fresh apricots they should be peeled, cut in halves, the round end removed, dipped in powdered sugar, then dipped in batter, thrown into boiling oil, and finished like apple fritters.

Some persons soak the apricots in brandy.
BANANA FRITTERS .-- Banana fritters can be made from the bananas as sold in this country, and it is a mistake to think that when they are black outside they are bad.

When in this state they are sometimes sold as cheap as six a penny.

Peel the bananas, cut them into slices half an inch thick, dip them into finely powdered sugar and then into batter, and finish as directed in apple fritters.
Some persons soak the slices of banana in maraschino.
CUSTARD FRITTERS .-- Take half a pint of cream in which some cinnamon and lemon have been boiled, add to this five yolks of eggs, a little flour, and about three ounces of sugar.

Put this into a pie-dish, well buttered, and steam it till the custard becomes quite set; then let it get cold, and cut it into slices about half an inch thick and an inch and a half long, sprinkle each piece with a little powdered cinnamon, and make it quite dry with some powdered sugar.